Dry Fruit patties

Ingredients

• 4
  
  large Russet potatoes
  
• 9-10
  
  dried Calymyrna Figs
  
• 1/2
  
  cup mix of risins, sour cherries and dried cranberries
  
• 1/4
  
  cup mix of poppy & sesame seeds, lightly toasted
  
• 2
  
  tablespoons Corn starch
  
• 1
  
  teaspoon Smoked Ancho chile powder
  
• 1/4
  
  teaspoon paprika
  
• 1
  
  pinch allspice
  
• 
  
  Salt to taste
  
• 
  
  Oil for Pan frying
  

Directions

1. Boil the potatoes, peel and knead to a smooth ‘dough, adding the corn starch and salt. Set Aside.

2. Soak the figs and the assorted dried fruit in scalding hot water for 1/2 hour until soft, Drain and squeeze out excess liquid. Add to a food processor and process to a coarse paste. Add the toasted sesame/poppyseed blend , Paprika, Ancho chile powder, Allspice and salt to taste. Using a spatula fold the mix together to evenly disperse the sesame mix and the spices. Divide into 10 spheres
3. Roughly divide the potato ‘dough into 10 parts, roughly shape into a ‘cup using the palm of your hands. Place one ‘ball’ of the fig filling in the center and cover completely. Gently flatten into a disk, making sure that the filling does not show through.
4. Heat the Oil in a non stick skillet. Gently place the patties 2 or 3 at a time and fry each side for about 3-4 minutes until it turns golden brown. Flip over and fry the other side. Transfer onto a plate lined with kitchen towels to absorb any excess oil. Serve hot with your choice of Coriander/mint chutney (https://food52.com/recipes/12346-vegetable-chutney-sandwich) and Sweet-sour date tamarind chutney (https://food52.com/recipes/10460-sweet-sour-date-and-tamarind-sauce)